Loaded Baked Potato Casserole
A rich, satisfying side dish that serves a decent-sized crowd. Goes well with hot sandwiches or grilled meats.
Servings: 12
Equipment
- 1 9x13 casserole dish
Ingredients
- 6 large Russet potatoes or potatoes of choice
- ¼ c unsalted butter, softened
- 4 oz cream cheese, softened
- ⅔ c sour cream
- ½ c milk
- ¼ c heavy cream
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 c shredded cheddar cheese
- 1½ c crumbled bacon you can cook your own bacon (about 8 oz) and crumble, or use already crumbled bacon in a bag
- ¾+ c Panko bread crumbs enough to cover entire casserole
- ¼ c green onions, sliced
Instructions
- Preheat oven to 375℉ with rack in middle position.
- Prepare 9x13 casserole dish with nonstick cooking spray or butter.
- Wash and dice (peeled or unpeeled) potatoes into ½-¾" cubes and place them in a large pot. Cover with salted water and bring to a boil. Reduce heat somewhat and cook until potatoes are fairly tender. (Don't overcook. Better to parboil than have them mushy. They will continue to cook when baked in the oven.)
- While potatoes are cooking, combine all dairy (except cheese) and seasonings in a medium bowl. Incorporate ingredients with a hand mixer until fully combined.
- When potatoes are ready, drain them and gently place them back in the now empty pot. Carefully fold in the mixed ingredients from the previous step, 1½ cups of the cheese, and 1 cup of the bacon into the potatoes, and then pour this mixture into your prepared casserole dish.
- Top your potatoes with the remaining cheese, bacon, and Panko crumbs in that order.
- Bake for 25-30 minutes.
- When casserole is bubbly, remove from the oven and let sit for about 5-10 minutes. Top with the green onions and serve.
Notes
NOTES:
Can be made ahead.
To refrigerate for baking the next day, follow instructions through Step 6. Let cool on the counter, cover, and place in the fridge for up to one day; remove from the fridge and let sit for 30 minutes while the oven is preheating, then bake according to the directions.
To freeze ahead for up to 3 months, follow through Step 6, let cool, cover, and place in the freezer. (Even better if you can cool in the fridge first.) When ready to use, thaw overnight in the refrigerator, let sit unrefrigerated for 30 minutes while oven is preheating, then cook according to the directions.
Adapted from from this very good recipe: https://www.thediaryofarealhousewife.com/loaded-baked-potato-casserole/.
*I will add my own photo next time I make this dish. Photo from https://www.kyleecooks.com.
